The chicken sandwich is an American pastime, right?  I mean, for anyone who’s not adverse to animal proteins, chicken has really played the role of our go-to, regardless of it’s health benefits or lack thereof.  You can make it taste like pretty much anything with the right flavorings and it adds substance and protein to any dish!  The chicken sandwich is the burger stand-in!

I’m not here to tell you anything about the health-value of chicken today, I’m just sharing what I have found to be the BEST chicken sandwich, based on my current lifestyle!  We know that Amanda Ward doesn’t consume grain-based product as a nutritional tenet.  That is based moreso in the impact that modern grain has on the digestive system and body as a whole, and not on weight loss/gain specifically.  We can get into that in the Awarding Life Group Coaching program.  By the way, I’m creating an exclusive course for learning the tenets of Awarding Life nutrition, fitness and mindset as the group coaching program continues to evolve and grow!  Stay tuned for opportunities to gain access to this course as you continue on your wellness adventures!

Ok, so back to the chicken sandwich.  Tired of a burger?  This blog is releasing on Labor Day, so this could be a great way to grill out with family and friends and stay faithful to your wellness goals!  Here it is:

Pesto Chicken Stack Sandwich

  • 1 lb organic, pasture raised chicken breast
  • 1 medium eggplant
  • 1 cup fresh basil
  • 2 large cloves of garlic
  • juice from half a lemon
  • 1 tsp sea salt
  • 1/2 cup evoo (approximate)
  • 1 tbs lemon pepper seasoning or alternative
  • sea salt
  • 1 avocado
  • 1 medium tomato
Make it: 

1- Butterfly the chicken breasts, drizzle with olive oil and sprinkle on lemon pepper seasoning.

2- Slice eggplant into 1/2 inch rounds, drizzle with oilve oil, sprinkle with sea salt and pepper as desired.

3- Place eggplant and chicken breasts on a hot/medium hot grill.  Cook several minutes on each side, achieving grill marks without much char.  The chicken will take slightly longer than the eggplant, which you want to be just fork tender.  Once you flip the chicken once, close the grill to lock in heat and cook the meat through.

4- While the grill is doing it’s thing, slice tomato and avocado and set aside, then make the pesto (see below).

5- Layer grilled eggplant on the bottom, spread on pesto, add sliced grilled chicken, top with tomato and avocado slices, add more pesto, and top with another eggplant.

Fresh Basil Pesto:  

Add fresh basil, sea salt, garlic cloves, lemon juice and olive oil to a blender.  Blend on high until well combined.  Season more or less with sea salt, lemon juice and olive oil, as desired.  It should form a thick sauce-like consistency, easy for spreading or dipping!


The fun part… you could try and pick that mess up with your hands, but the deliciousness will not be impeded by use of a civilized fork and knife!  Sprinkle everything with as much pink himalayan sea salt as desired, and as a fun option, drizzle on some balsamic glaze if desired!

Serve this chicken stack sandwich alongside any fun summer veggie or sweet potato fries, and finish the meal with my favorite cookies ever!

Have a great weekend and don’t forget to let me know, in the FREE Facebook community if you try this recipe!!

Awarding Life